Article by Mama Jock
Deviled Oysters in Shells
1 pint fresh oysters
5 TBSP. butter
4 TBSP. flour
2/3 cup milk scalded
1 egg yolk
1/2 tsp. salt
Dash cayenne
1 tsp. lemon juice
1/2 TBSP. parsley, chopped fine
Bread crumbs
Clean, drain and slightly chop the oysters.
Make sauce by mixing together and bringing to a boil the butter, flour and milk.
Add the egg yolk, salt, cayenne, lemon juice and parsley.
Butter the cleaned and washed oyster shells and arrange on a sheet pan.
Half fill with the mixture and cover with bread crumbs and small pieces of butter.
Bake at 400 degrees for 15 minutes.
Serves 8-10.
Soft Shell Crabs in Garlic and Lemon
6 soft shell crabs
1 cup flour
6 TBSP. butter
3 garlic cloves, sliced in half
2 TBSP. lemon juice
1/4 cup dry white wine
Dash Tabasco sauce
1 tsp. Worcestershire sauce
Dash of salt and dash of pepper
2 TBSP. chopped parsley
Rinse crabs and drain well.
Place flour in a plastic bag and dip the crabs, one at a time into the flour coating them well.
Heat 2 1/2 TBSP. butter in a large skillet.
Saute 3 crabs at a time in hot butter for 2 minutes or until golden brown; turn and repeat on other side.
Remove crabs and keep warm in the oven; add another 2 1/2 TBSP. butter and saute the remaining crabs.
Discard butter but do not clean pan.
Melt remaining TBSP. butter in pan.
Add garlic and lemon juice.
Stir to remove browned bits from pan.
Cook 2 minutes.
Strain over crabs and sprinkle with parsley.
Serves 3.
Broiled Bluefish
2 lb. fillet
1 1/2 medium onion, chopped real fine
1 cup mayonnaise
Pinch salt
In small bowl, combine onion, mayonnaise and salt.
Place fillet on broiler pan.
Spread half of the mixture on one side of bluefish, covering it completely.
Broil for 5 minutes.
Remove pan from oven; turn fish over and spread remaining mixture over fillet.
Broil for 5 to 8 minutes more and serve.
Serves 4-5.
Swordfish with Lemon-Thyme Butter
1 lemon
2 TBSP. butter, softened
Cooking Spray
4 swordfish steaks
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP. fresh thyme, chopped
Preheat oven to 425 degrees.
Grate 1 tsp. rind from lemon; cut lemon in half, and squeeze 1 tsp. juice from 1 lemon over bowl. Reserve remaining lemon half.
Add rind and butter to juice; set aside.
Cut 2 medium rectangles of foil.
Spray 1 sheet with cooking spray; place fish in center of sheet.
Sprinkle with salt, pepper, and thyme.
Top fish evenly with butter mixture.
Cut remaining lemon half into 8 thin slices; layer over fish.
Cover fish with other sheet of foil; fold edges to form a tight seal.
Place packets on a baking sheet.
Bake 15 to 17 minutes.
Serves 4.
Weakfish with Clams
4 weakfish fillets
1/2 cup plus 4 TBSP. dry white wine
4 TBSP. clam juice
7 TBSP. butter, 4 melted
1 (6 1/2 oz.) can clams, drained
Salt and pepper
1 1/2 cups sour cream
3 TBSP parsley, minced
1 large tomato, sliced thin
Bread crumbs
Preheat oven 400 degrees.
Place fillets in buttered baking dish.
Mix together 1/2 cup wine, 4 TBSP. melted butter and juice drained from can of clams; pour over fish.
Salt and pepper the fillets and place clams on top.
In a small bowl, mix sour cream, rest of wine and parsley and spread over fillets.
Top with tomato slices and piece of butter on each fillet.
Sprinkle with bread crumbs.
Serves 4.
Crab Hash
2 lbs. potatoes, peeled and cubed
7 slices bacon, cooked crisp
1 onion, chopped
Cooking oil
1/2 tsp. salt
3 oz. cream cheese
1/4 cup milk
1 1/2 tsp. Worcestershire sauce
Pinch cayenne pepper
3/4 lb. lump crabmeat
1/8 tsp. black pepper
3 TBSP. fresh chives or scallions, chopped
Put potatoes in saucepan of salted water. Cook until almost tender. Drain.
Cook bacon until crisp. Drain on paper towels and crumble.
Pour off and reserve 1 TBSP. of fat from the pan.
Add the onion to the pan and cook until lightly browned.
Remove onion; wipe out pan.
In the same pan, heat the reserved bacon fat and enough oil to measure 3 TBSP. over moderate heat.
Add the potatoes; let them cook, without stirring for 6 minutes.
Add 1/4 tsp of salt and cook the potatoes until well browned.
Add the onion and bacon and continue cooking until they are warmed through.
In a medium, non-stick saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne and remaining 1/4 tsp. salt over low heat, stirring until hot.
Add the crab and black pepper; cook, stirring until warm.
Stir the crab mixture and 2 TBSP. of chives into the potatoes just until combined.
Top with remaining chives.
Serves 4.
Oriental Style Broiled Striped Bass
1 1/2 lbs. striper fillets
1/4 cup orange juice
1/4 cup soy sauce
1 tsp. lemon juice
1/2 tsp. oregano
1 small tomato, seeded, chopped, patted dry to remove moisture
2 TBSP. oil
1/4 tsp. pepper
2 garlic cloves, finely chopped
1/2 cup fresh parsley, chopped
Place fish in a baking dish.
Combine all the ingredients and ladle over the fish.
Let marinate for 1 hour, turning once.
Remove fish and place on a buttered piece of foil on the broiler pan.
Broil 4 inches from the heat for 5 minutes on each side or until fish flakes.
Baste once during the cooking time with the marinade.
Serves 4.
Cheesy Flounder
1 1/2 lbs. skinless flounder fillets
16 oz. bottle clam juice
1/2 cup green onion, chopped
4 TBSP. butter
2 TBSP. flour
3 TBSP. sour cream
2 TBSP. white wine
Dash salt
Dash Tabasco sauce
1/4 lb. mozzarella cheese, grated
Bring clam juice to a boil in a large skillet.
Add fillets, cover and poach for 8 minutes or until they flake.
Drain the cooked fillets on paper toweling and keep warm.
Reduce the clam juice a little by boiling.
Saute onion lightly in butter until soft.
Make a medium-thick cream sauce by stirring the flour into the butter and onion and then add clam juice.
Add sour cream and wine.
Season with salt and Tabasco.
Arrange the fillets on a buttered shallow oven-proof dish.
Coat fillets with sauce and top with grated cheese.
Broil until heated through and flecked with brown.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
